Directions

1.

In large bowl, soak noodles in warm water for at least 30 minutes. When softened, cut noodles into 4 to 5-inch lengths. In small bowl, toss chicken with 1 tablespoon Shaoxing wine, 1/2 teaspoon of grated ginger, and 1/4 teaspoon salt; set aside.

Add shiitake mushrooms and cook until softened and beginning to brown, about 5 minutes, adding another tablespoon oil if mixture is too dry. Add chicken and cook until almost cooked through, about 2 minutes. Stir in oyster mushrooms and celery. Cook for one minute.

4.

Stir in soy sauce, white pepper, chili flakes, remaining 2 tablespoons Shaoxing wine, and chicken broth. Bring to simmer. Increase heat to medium-high. Stir in noodles and green onions and cook, stirring, until mixture is well combined and noodles are cooked through, 3 to 5 minutes. Stir in cilantro leaves, season to taste, and serve.

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